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Monthelie Douhairet Porcheret Les Duresses Monthelie Blanc Premier Cru 2014

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Les Duresses white has a bright, clear, golden hue with greenish reflections. It discloses aromas of hawthorn, acacia and honeysuckle combined with a hint of lime blossom and hazelnut. An intensely mineral wine offering notes of silex, toast and freshly churned butter. With age, it develops notes of honey and ripe pear. The attack is enticingly smooth and intense. The palate is fat, rich and very persistent.

    The rich yet lively texture of the Monthelie Duresses makes it an ideal choice for foie gras. Its intense minerality, complex aromas and persistent finish offer endless opportunities for gastronomic combinations. Its minerality and lively palate also make it a good choice for iodized foods.

    Critical Acclaim

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    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    MARMODOMBDR14_2014 Item# 355343